Frittatas are the perfect ‘garbage meal’ meaning you can empty your fridge of practically any veggies, meats, and/or cheeses in order to create a unique and delicious meal. Beyond this, frittatas can be made ahead of time and then served cold or pre-heated. I’m grateful to have learned how to make these and of course springtime is the perfect season to create and experiment with this dish.
I pulled together this frittata last night as we had an early morning of house hunting again today. Sadly still no updates on that front, but I can feel us getting closer and closer each weekend.
For this frittata I went with pesto, a variety of peppers, onions, feta cheese, and cherry tomatoes. Bon Appetit posted this excellent recipe with tips and notes for frittata experimentation that I highly recommend if you decide to make one. Have fun with it, and I’d love to know what other varieties you create!
- 1 small onion – diced
- 2 anaheim peppers – diced
- 5 small sweet peppers – diced
- 1 clove of garlic – diced
- 1/4 cup feta
- 1/4 cup of cherry tomatoes – halved
- 10 eggs
- A hefty splash of milk (a bit more than 1/4 cup)
- 2 Tablespoons of ground flax seed
- 3 Tablespoons of pesto
- Salt and pepper
Steps and Notes:
- In a 10 inch cast iron skillet (or other non-stick oven safe pan), cook the onions, peppers, and garlic. Sprinkle with salt and pepper and let cook for 5-6 minutes.
- In a side bowl, gently whisk the eggs then add the pesto, flax, milk and a good pinch of salt and pepper.
- Distribute the veggies across the pan and add a bit more oil (or olive oil spray) to coat the sides of the pan.
- Increase the heat to medium high and pour the egg mixture into the cast iron skillet.
- Add a layer of feta and then a layer of tomatoes across the top of the frittata.
- Let the frittata cook on the stove for 13-15 minutes (or until the edges begin to separate)
- Resist the urge to stir here! You can gently shake the pan to ensure even distribution of veggies, but stirring disrupts the cooking process.
- Put the pan into a 350 degree oven and cook for another 16-18 minutes.
- Let sit for 10 minutes or cool overnight in the oven.
Thoughts for Next Time:
- Serve on top of arugula with some balsamic vinegar
- Italian sausage, grated parmesan, and broccoli
- Potato, spinach, and roasted red peppers
- Fresh spring veggies like asparagus and squash
- Corn with pecorino cheese
- Mushroom, Leek and Fontina (I need to try this one!)
- The options are endless! What are your favorites?